Smoked Turkey & Broccoli Pasta, Patti is the queen of casseroles. Ken made an extra smoked turkey just so she could work her magic on leftovers. We had lots and lots of flavor because we smoked the turkey, smoked the casserole and used Louisiana Grills Sweet Hot Seasoning. Definitely a win, win, win!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Smoked Turkey & Broccoli Pasta
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 30 Min. Smoke 180 degrees (84c), Grill 40 min. 350 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Smoked Turkey & Broccoli Pasta

• 1lb. extra wide egg noodles, cooked and drained
• 8 cups leftover smoked turkey, cubed
• ½ lb. bacon, chopped
• ¾ cup flour
• 3 cups chicken stock
• 3 cups half & half
• 1 cup sharp cheddar cheese, shredded
• 1 lb. broccoli flowerets, steamed for 3 minutes
• 2 cups shallots or green onions, sliced
• 2 Tablespoons dried minced garlic
• 1 Tablespoon Louisiana Grills Sweet Hot Rub & Seasoning

 Topping

• ½ cup butter, melted
• 1 cup seasoned bread crumbs
• ¾ cup fresh Parmesan cheese, grated

Smoked Turkey & Broccoli Pasta
A Wood Pellet Grill Recipe

Directions: Smoked Turkey & Broccoli Pasta

In lightly greased large cast iron Dutch oven sauté bacon until semi-crisp. Remove bacon with slotted spoon into a small bowl. Whisk flour into bacon drippings. Slowly whisk in stock, milk, cheese and seasonings until sauce is thickened. Add bacon and onions. Stir in broccoli, noodles and turkey until coated. In small bowl blend topping ingredients and sprinkle over turkey mixture.

Tip: ‘You may enjoy making your own pasta, but for that you will need a pasta maker.’
See; https://unocasa.com/products/pasta-maker

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 180 degrees (84c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that it can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c) and cook for 40 minutes until hot and crispy. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

 

 

Smoked Turkey & Broccoli Pasta
A Wood Pellet Grill Recipe

 

Smoked Turkey & Broccoli Pasta
A Wood Pellet Grill Recipe

 

Smoked Turkey & Broccoli Pasta
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???

 

 

Save

Save

Save

Save

Save